Lobster Ravioli with Zucchini

Ingredients

* 3-1/2 oz Crème fraîche or heavy cream
* 2 tsp Tomato paste
* 1/4 tsp Tarragon
* 1/2 tsp Chives, chopped
* Salt
* Cayenne
* 40 Wonton skins
* 1 Egg yolk, thinned with an equal volume of water
* 6 oz Shellfish sauce (p. 66)
* 2 oz Crème fraîche
* Zucchini, medium, as needed
* 1/2 oz White wine
* 2 Lobsters, about 1-1/4 lb (600 g) each

Cooking Instructions

Mise en Place:

1. Steam the lobsters for 5 minutes. Cool. Remove the meat from the shells. Use the shells to make the sauce or save for another purpose.

2. Cut the lobster meat into thin slices. Toss with the white wine.

3. Cut the zucchini into slices about 1/8 inch (3 mm) thick. You will need 5 slices per portion. Blanch the slices in boiling salted water for about 30 seconds. Drain and cool under cold water.

4. Mix together the crème fraîche or heavy cream, tomato paste, tarragon, and chives. Add salt and cayenne to taste. Whip the mixture until it holds a soft shape.

5. Drain the lobster. Lay out half of the wonton skins on the worktable. Place a piece of zucchini in the center of each one. Top each with 1/2 oz (15 g) of lobster and then with 1 tsp (5 ml) of the cream mixture.

6. Brush the edges of each of the skins with the egg yolk mixture. Top with the remaining wonton skins. Press the edges together well to seal, taking care to press out any air bubbles.

Finishing:

1. Drop the ravioli into boiling salted water. Reduce the heat to a simmer. Simmer for 3 minutes.

2. Remove the ravioli from the water with a skimmer. Drain well.

3. Plate the ravioli, allowing 5 per portion.

4. Ladle a ribbon of shellfish sauce around and over each portion. Drizzle with 1 tbsp (15 ml) of crème fraîche that has been warmed slightly.

 

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Lobster Newburg

Ingredients

* 3 lobsters (1-1/2 lbs each)
* 2 tbsp vegetable oil
* 3 medium shallots, coarsely chopped
* 2 tbsp tomato paste
* 1 tsp paprika
* 6 tbsp dry white wine
* 1-1/2 cups chicken or fish stock
* 1-1/2 cups heavy cream
* 1 tsp salt
* 1 tbsp unsalted butter
* 6 oz small mushrooms, wiped clean and quartered
* 2 tbsp dry sherry
* 1 large egg yolk
* 2 tbsp heavy cream
* 1-1/2 tbsp chopped fresh tarragon
* 1-1/2 tbsp chopped fresh parsley
* Hot cooked rice

Cooking Instructions

When they are still, separate the tail and claws from the bodies and set aside. Split each lobster body. With your fingers or a paring knife, remove and discard the vein-like intestinal tract along the length of the lobster tail. Remove the small sac from behind the eyes. Remove the tomalley (the greenish gray liver) and the dark red coral (if the lobster is female). Press half of the tomalley and roe through a strainer to remove any lumps and set aside. Discard the other half. Cut each lobster body into 4 pieces.

Pour 2 inches water into the bottom of a steamer or large pot with a lid into which a colander just fits. Cover and bring to a full boil. When ample steam has collected, place the lobster claws and tails on the steamer rack or in the colander. Cover and steam without peeking for 4 minutes. Remove the lobsters and immediately cool under cold running water. Remove the tail meat from the shells and cut into 1-1/2-inch chunks. Crack the knuckles and claws, remove the meat, and cut into chunks.

Heat in a large saucepan over high heat until smoking:

Add the lobster body pieces and cook, stirring, for 5 minutes. Add and cook for 5 minutes more:

Add and bring to a boil:

Boil until almost evaporated, 1 to 2 minutes, then stir in:

Bring the cream to a boil, reduce the heat, and simmer gently for 15 minutes. Meanwhile, melt in a large skillet over medium heat:

Add:

Cook, stirring occasionally, until softened and all of the liquid has evaporated, about 5 minutes. Strain the lobster sauce into the skillet, pressing on the shells to extract their flavorful liquid. Stir in the lobster meat and bring to a simmer. Add:

Simmer for 30 seconds. Whisk together in a small bowl the reserved tomalley and roe and 2 tablespoons of the cream sauce along with:

Whisk this mixture into the lobster sauce and bring just to a simmer over low heat. Do not let the sauce boil. Stir in:

 

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Lobster Newburg Fondue

Ingredients

* 2 tbsp unsalted butter
* 2 tbsp finely chopped shallots or white parts of scallions
* 3 tbsp all-purpose flour
* 1/2 cup dry white wine
* 2 tbsp dry sherry such as Manzanillo
* 1/2 cup chicken stock, preferably homemade or reduced sodium canned broth
* 1/2 cup heavy cream
* 1 lb Gruyère cheese, rind trimmed and discarded, and shredded (about 5 cups)
* 8 oz (1-1/2 cups) chopped cooked lobster meat
* 1 tbsp finely chopped fresh parsley
* 1/8 tsp salt
* Freshly ground pepper, to taste

Cooking Instructions

1. In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Whisk in the flour and reduce the heat to low. Stir and cook, without browning the flour, for 1 minute. Whisk in the wine and sherry, then the chicken stock and heavy cream.

2. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Gradually stir in the cheese, stirring each addition until it is melted. Stir in the lobster and parsley. Season with the salt and pepper.

3. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with the dipping ingredients of your choice.

 

 

Another   fine Recipe for   Lobster  direct from AOL Foods

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Lobster Newburg I

Ingredients

* 1-1/2 cups heavy cream
* 3 well-beaten egg yolks
* Salt, freshly ground pepper, cayenne
* 3 cups cooked lobster meat
* 1 tbsp butter
* 1 tbsp sherry

Cooking Instructions

Heat the cream over hot water. Remove from the heat and stir in the egg yolks and seasoning to taste. Return to cook over hot water (simmering gently – do not allow it to boil), and stir until the mixture is thick enough to coat the spoon. Add the lobster and continue to cook over hot water 5 minutes or till it is heated through. Add the butter and sherry and cook 1 minute longer. Spoon over toast, into patty shells or into the center of a rice ring.

 

 

Another   fine Recipe for   Lobster  direct from AOL Foods

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Lobster Armoricaine

Ingredients

* 1/2 cup mayonnaise
* 1/2 cup aspic jelly
* 4 oz. butter, softened
* 8 oz. smoked salmon, sliced
* 2 lb. lobster chunks
* 1/2 tsp salt
* 1/4 tsp white pepper, ground
* 1 tbsp lemon juice
* 1/4 tsp seafood seasoning
* 1/4 cup dill, chopped
* 1 cup watercress, chopped
* 1/2 cup parsley, chopped

Cooking Instructions

Combine the three green herbs. In a bowl, mix the mayonnaise with liquid aspic jelly and butter. Place a sheet of wax paper or plastic wrap on a flat surface. Lay the smoked salmon over the surface of paper or wrap.

Combine the herbs with the mayonnaise and aspic. Fold in the lobster chunks. Season to taste with the remaining ingredients.

Spoon the cooked lobster mix over the center of salmon. Shape into a log. Lift the paper or film so that the smoked salmon seals the lobster mix. Twist both ends of lobster roll and refrigerate for 2 to 3 hours. Slice chilled lobster roll and serve with mayonnaise or other cold sauce.

 

Another   fine Recipe for   Lobster  direct from AOL Foods

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Long and Short Monster Fingers

Ingredients

* 11 oz each) refrigerated breadstick dough
* Orange, yellow & green food color sprays (see Note)
* 1 large egg, lightly beaten
* 60 whole natural almonds
* Poppy seeds

Cooking Instructions

Heat oven to 375°F. You’ll need 2 large baking sheets lined with nonstick foil. Unroll 1 can breadstick dough and separate along perforated lines into 12 strips. For long fingers, halve strips crosswise into 24 pieces. Roll pieces into 10- to 12-in.-long ropes. Transfer to prepared baking sheets, spacing ropes 2 in. apart. Shape ropes into fun curves.

Lightly tint the dough ropes in blotchy tones using the spray colors with short, quick spurts (use all three colors on each finger).

Lightly brush with egg white and press an almond onto each for a fingernail. Sprinkle with poppy seeds.

Bake 13 minutes, or until puffed and lightly browned on bottom edges. Cool on sheet on wire rack. Wipe foil on baking sheets clean.

Unroll remaining breadstick dough and separate into strips. For short fingers, cut each dough strip crosswise into thirds for 36 pieces. Roll dough pieces into 5- to 6-in.-long ropes and make fingers following the same procedure as for long fingers above. Bake as directed.

Plan Ahead: You can make 1 day ahead and store in an airtight container at room temperature. Reheat in oven about 5 minutes before serving.

 

Another   fine Recipe for   Lobster  direct from AOL Foods

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Jumbo Black Tiger Shrimp Stuffed

Ingredients

* 20 jumbo (10 – 15 count) black tiger shrimp, peeled and deveined, split belly, tail up
* 1-1/4 cups Lobster Mousse
* 1-1/2 cups Champagne Butter Sauce
* 4 tsp chopped fresh parsley
* 4 bundles fresh herb sprigs

Preheat oven to 425 F. Place the shrimp in a large baking pan with the tails fanned upward. With the chilled mousse in a pastry bag, pipe 1/2 oz of the mousse into the center of each shrimp. Flash bake the shrimp for 8 minutes.

Another   fine Recipe for   Lobster  direct from AOL Foods

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Latin-Style Lobster Vegetable Salad

Ingredients

* 1 cup frozen corn kernels
* 6 cups (8 ounces) packed mixed bitter salad greens
* 8 oz cooked lobster meat or imitation lobster meat cut into 3/4-inch pieces (about 1-1/2 cups)
* 1 15-ounce can black beans, rinsed and drained
* 1 large tomato, seeded and diced
* 1/4 cup coarsely chopped cilantro
* 1/3 cup garlic infused or extra virgin olive oil
* 3 tbsp fresh lime juice
* 3/4 tsp ground coriander
* 3/4 tsp bottled minced jalapeño peppers or 1/4 tsp hot pepper sauce
* 1/2 tsp ground cumin
* 1/4 tsp salt
* Lime wedges (optional)

Cooking Instructions

Rinse corn under cool water until thawed. Arrange salad greens on four serving plates and top
with lobster, drained corn, beans, tomato, and cilantro. Combine oil, lime juice, coriander, jalapeño peppers, cumin, and salt, mixing with a fork or small wire whisk until well blended. Drizzle mixture evenly over salads and serve with lime wedges, if desired.

Another   fine Recipe for   Lobster  direct from AOL Foods

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Linguine With Lobster

Ingredients

* 2 1-1/2-pound live lobsters
* 1/3 cup olive oil
* 1 garlic clove, minced
* 1 small onion, chopped
* 1 tsp salt
* 1/4 to 1/2 tsp cayenne
* Freshly ground pepper to taste
* 1 cup peeled and chopped tomatoes
* 2 tbsp tomato paste
* 2 tbsp water
* 2/3 cup dry white wine
* 1-1/2 tbsp chopped parsley
* 1 tsp oregano
* 1 lb pasta, cooked and drained

Cooking Instructions

1 Cut the spinal cord of each lobster by inserting a knife where the tail and body meet. Turn the lobsters on their backs and split lengthwise. Cut each tail crosswise into 3 pieces. Cut off the claws and crack them.

2 Heat the oil in a large skillet, add the lobsters and cook over high heat 3 or 4 minutes, or until they are red. Add the garlic, onion and seasonings and cook, stirring, 2 minutes.

3 Add the tomatoes and tomato paste blended with the water and cook, turning the lobster pieces constantly, about 1 minute.

4 Add the wine, parsley and oregano and cook about 10 minutes, turning the lobster frequently.

5 To serve, drain the sauce onto hot linguine and toss to coat the pasta. Place on a platter and garnish with Cooked lobster.

Another   fine Recipe for   Lobster  direct from AOL Foods

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Lobster and Chicken Salad

Ingredients

* 1/2 cup cooked chicken breast, diced
* 1/2 cup cooked lobster chunks
* 1-1/2 cups greens
* Vinaigrette sauce flavored with tarragon
* 1/4 cup finely chopped celery
* 4 cherry tomatoes

Cooking Instructions

Arrange the greens in a salad bowl. Add the lobster, chicken, tomatoes, and celery. Dress with vinaigrette.

Toss.

Another   fine Recipe for   Lobster  direct from AOL Foods

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